DIP (Series D10) Silver with Machined Lip - 17 x 7.5 Inch Wheel

Use a lot of oil. Season it very well before using. Pan heats up very fast so keep heat lower than usual.

I bought this pan specifically to fry eggs. I was concerned about getting another poorly designed pan, but have been very pleased overall. Getting the initial seasoning right is essential to being happy with this pan.Pros:* The pan is heavy enough to properly sit upright when empty, rather than falling over on the handle.* The bottom is dead flat and it doesn't spin, great for radiant and induction glass top stoves* After seasoning, eggs just slide around when the pan is moved, as they should ; they don't even have to be unstuck with a spatula first.Cons - noneContrary to the manufacturer's instructions of scrubbing the initial coating off of the pan in hot water, I seasoned the pan with an idiot proof method I've developed.First step, remove the factory coating by running the pan through your self-cleaning oven's cleaning cycle. Immediately after the cycle is complete, while the pan is still warm remove it from the oven and dust any remaining coating ash from the pan with a paper towel; the seasoning seems to stick better if the metal is still warm and its pores are open. Then lightly coat the pan with flax seed oil all over, handle too. A thin, uniform coat is the goal; heavier is NOT better. Immediately return the pan to the oven and cook at 450ºF for an hour or more. Turn off the oven and allow the pan to cool to room temp.Lightly oil and bake the pan a couple more times to build up the seasoning coat and it's ready to use!Some cooking limitations common to all carbon steel pans:*Don't use acidic foods in the pan. Cooking tomatoes, alcohol, and other acids will deglaze the pan, removing the seasoning. If this should happen, just reseason it.* Don't put it in the dishwasher. Same story, the harsh washing environment will remove the seasoning. If this happens, just reseason the pan.Carbon steel and cast iron pans (properly seasoned) can easily cleaned with weak dish washing soap and a stainless steel scrubbing mesh in very hot water. Any type of stainless steel mesh will work; here's one example;https://www.amazon.com/Amagabeli-Stainless-Chainmail-Scrubber-Pre-Seasoned/dp/B01A51S9Y2/ref=sr_1_9?crid=XKGGK1UQ5G00&dchild=1&keywords=stainless+steel+mesh+scrubber&qid=1592315901&sprefix=stainless+steed+mesh+scrubb%2Caps%2C186&sr=8-9Be sure to thoroughly dry.This pan is good quality and has no problems different from every other carbon steel pan. I can highly recommend it.

Once seasoned properly, this pan is outstanding. Need to purchase more sizes!!!!!

Did not was well as a result will have to discard

Great product. If you do not know how to properly season carbon steel, then this pan is NOT for you!!

One minor nick in the rim of the pan, but this is my 2nd one now and love the pan! Properly season before first use!

would never buy another one, too hard to season, still can't use it without it sticking.

Inexpensive. Seasoned very evenly and dark. The heat distribution is very good. I'm using this for french omelets. Now as for the cleaning, let's face it, its carbon steel not Teflon. You not only have to work to make the food, you have to work to clean it afterwards.Suck it up, butter cup.